Original recipe posted September 2013; updated October 2017. Enjoy! xoxo

Soooo, I made cookies the other day. I think it’s safe to say that you, my readers, love your cookies….or is it my cookies?

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Just cookies in general.

I posted a picture of these cookies on my Instagram feed and my facebook page and you all went a little nuts. BTW- if you don’t follow me on instagram you’re missing out on a WORLD of boring FUN!! I post lots of random stupid pictures that is in no way a waste of time and/or does not clog up your feed. Like I said, a world of fun. Also included are photos of my children, the occasional sunset and food.

They are easy to make, stay soft for days and are just the right amount of spicy and sweet. Alone they are kind of boring, but with the glaze, they are addicting. Most food is addicting to me though. These are carbs after all. Haaaaaaalo. {Watch this if you don’t know what I just tried to type…skip to 2:20.}

I don’t know about you, but I LOVE a good sugar cookie. Especially if pumpkin is involved in some way. My only caution: don’t over bake them! You want these to stay tender and moist! I used pumpkin pie spice to give these cookies some jazz, not only in the cookie itself, but in the glaze too. If you don’t have pumpkin pie spice on hand, you can check out this recipe to make some yourself.

And if you’re looking for more pumpkin recipes, check out my list here.

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth.

I found an unused bag of sugar cookie mix in the pantry last night. I wanted to make them different but my brain was fried from the work day. I might have to do the whole pumpkin spice thing with that bag. and THEN make another batch from scratch. 😉 These look perfect!

I made these cookies today. They are incredibly soft and the glaze is wonderful. I liked them…..but I found the cookie not very pumpkiny….Maybe it’s just my preferences….I think I am going to try to tweek the pumkin amount a bit. But these cookies are beautiful and soft!

Made these tonight & they are really good. I added an extra 1/4 of pumpkin pie spice to the glaze. & if you make them you just have to start off light when glazing the cookies because it will run..But if you put them in the fridge right after glazing then it will dry faster.

I made these to take to an event at work. “Amazing” “Oh my gosh!” “Incredible” Those are the reactions from my coworkers. My husband cannot stay away from them and took some with him. He got the same reactions at work. I haven’t tried them because I am currently on calorie restriction but they smell wonderful!! I am making another batch today to take to a Community Sing at church tomorrow. I love to bake things that “wow” people. Thanks for the recipe.

OMG …I just made these and they are THE BEST PUMPKIN cookie EVER !!!! Everyone LOVES them !!!! I used regular Crisco instead of butter and they turned out YUMMY ! Def will be making these again ! Thank you !

I just made these and they are DELICIOUS! So soft and perfect! I only used 1/4 teaspoon of pupkin pie spice and for the glaze only 2 1/2 cups powdered sugar and added 2 tablespoons creamcheese. Yummy(: